1 cup butter, softened
1 cup white sugar
1 teaspoon salt
1 teaspoon dried oregano
2 pounds mushrooms, sliced
1/2 teaspoon dried basil
1 fresh lemon, juiced
1 (10 ounce) package frozen chopped spinach, thawed
1 cup chopped celery
1 cup chopped pecans
1/2 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream butter and sugar together. Combine the salt and oregano. Mix in the mushrooms, basil, lemon juice and spinach. Place the mushroom mixture into a medium bowl, then mix with the celery and pecans. Pour the egg mixture into the pan.
Bake in preheated oven for 45 minutes to 1 hour, or until a knife inserted into the center of the cake comes out clean. Cool in pan on wire rack for 10 minutes. Cover tightly with plastic wrap. Place on a ceramic rack and cool completely.